CMGT 265 Garde' Manger

Previously CMGT 130/CMGT 230. This course focuses on the methods and theories relating to cold food production and presentation. Topics covered in the course include the preparation of fruits and vegetables, canapés and hors d'oeurves, charcuterie, pates and terrines, platter and other buffet displays. Students will learn not only preparation of cold foods but also proper handling and presentation of cold food items.

Credits

3

Prerequisite

CMGT 150

Hours Weekly

2 hours lecture, 6 hours lab

Course Objectives

1. Demonstrate proper cold food handling techniques by safely preparing and presenting items using correct sanitation and food safety standards.
2. Explain and apply various food preservation methods, including fermentation, canning, drying, and pickling, to safely preserve a variety of food items.
3. Develop charcuterie skills through the production of different styles of sausages, pâtés, and terrines, and cured fish demonstrating proper technique and flavor balance.
4. Design a cold buffet that includes a detailed menu, table layout, and production schedule.
5. Compare and evaluate large-format edible centerpieces, such as ice carvings, tallow sculptures, and fruit and vegetable carvings, identifying the techniques and skills required for each.
6. Create professional large platter presentations that reflect proper composition, balance, creativity, and the practical skills learned throughout the course.

Course Objectives

1. Demonstrate proper cold food handling techniques by safely preparing and presenting items using correct sanitation and food safety standards.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Practical Project at end of course

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Culinary Rubric

   Program Goal(s)

   Utilize a variety of ingredient and cooking techniques to prepare food products to an industry standard of quality.

2. Explain and apply various food preservation methods, including fermentation, canning, drying, and pickling, to safely preserve a variety of food items.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Activates and Discussion post

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Culinary Rubric
3. Develop charcuterie skills through the production of different styles of sausages, pâtés, and terrines, and cured fish demonstrating proper technique and flavor balance.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab Activates and Discussion post

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Culinary Rubric
4. Design a cold buffet that includes a detailed menu, table layout, and production schedule.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Garde' Manger competition project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Project Rubric
5. Compare and evaluate large-format edible centerpieces, such as ice carvings, tallow sculptures, and fruit and vegetable carvings, identifying the techniques and skills required for each.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Discussion post after they have attempted creation of the centerpieces in Lab Activities.

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Culinary rubric
6. Create professional large platter presentations that reflect proper composition, balance, creativity, and the practical skills learned throughout the course.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • The Final Practical Project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • project Rubric